There’s something deeply comforting about a warm bowl of Red Beans and Rice.
I still remember the first time I made it—my kitchen smelled like home, cozy and rich with spices and smoked sausage.
It’s the kind of meal you make on a quiet Sunday and eat all week long.
Why I Love This Recipe
Deeply satisfying with layers of flavor from sausage, garlic, and herbs.
A full meal in one bowl—protein, fiber, and comfort.
Perfect for meal prep and tastes even better the next day.
Budget-friendly and feeds a crowd with ease.
A Southern classic that never goes out of style.
Cozy, hearty, and endlessly comforting.
What You’ll Need (Ingredient Highlights)
Dry red beans – Soaked overnight for tender texture and rich flavor.
Andouille sausage – Smoky and spicy, it adds depth to every bite.
Holy trinity – Onion, celery, bell peppers—the backbone of Creole flavor.
Garlic and spices – Oregano, thyme, paprika, cayenne for bold seasoning.
Bay leaves and broth – Slow simmering develops that signature creamy consistency.
Fresh parsley and green onions – Bright finishing touch.
Cooked rice – Long-grain brown or white rice to serve underneath.
Pro Tips Before You Start
Soak beans overnight to reduce cooking time and improve digestion.
Don’t skip browning the sausage—it builds flavor right from the start.
Simmer low and slow; the magic happens over time.
Mash a small portion of beans at the end to naturally thicken the stew.
This dish stores beautifully and even tastes better the next day.
How to Make Red Beans and Rice
Step 1. Soak the beans
Place the dry red beans in a large bowl or pot, cover with water, and soak for at least 8 hours or overnight.
Water should rise at least 2 inches above the beans.
Step 2. Brown the sausage
In a large Dutch oven, heat olive oil over medium heat.
Add sliced andouille sausage and cook until browned on both sides.
Remove and set aside.
Step 3. Sauté the vegetables
Add butter to the pot. Stir in diced onion and cook for 3 minutes.
Add celery and both bell peppers, cooking another 4 minutes.
Stir in minced garlic and cook for 15 seconds.
Step 4. Add seasoning and broth
Stir in salt, oregano, thyme, paprika, cayenne, and black pepper.
Cook for 1 minute, then pour in the broth and scrape the bottom of the pot to release all the flavor.
Step 5. Add beans and sausage
Drain the soaked beans, rinse, then add them to the pot.
Return the browned sausage and stir everything together.
Step 6. Simmer low and slow
Toss in bay leaves. Bring mixture to a boil, then lower the heat and cover.
Simmer for 1½ to 2 hours until beans are soft and creamy.
Step 7. Mash and thicken
Remove bay leaves.
Mash 1 cup of the beans with a fork, then stir it back into the pot to create a velvety texture.
Step 8. Adjust seasoning
If the stew is too thick, add a bit of broth or water.
Taste and adjust salt and pepper as needed.
Step 9. Finish and serve
Stir in chopped parsley and green onions.
Cook for 5 more minutes.
Serve hot over freshly cooked rice, garnished with extra herbs if desired.
What to Serve It With
Warm cornbread or French bread
A simple side salad
Collard greens or sautéed spinach
Hot sauce on the side for extra kick
Variations / Substitutions
Use smoked turkey sausage for a lighter version.
Add ham hocks or bacon for even deeper flavor.
Swap red beans for kidney beans in a pinch.
Make it vegan by skipping sausage and using veggie broth.
Try over cauliflower rice for a low-carb twist.
Storage & Leftovers
Let the beans cool completely before storing.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze in portions for up to 3 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
FAQs
Can I use canned beans instead of dried?
Yes, but the texture won’t be as creamy. Use about 3 cans, drained and rinsed.
Do I have to soak the beans overnight?
It’s highly recommended, but you can do a quick soak: boil beans for 2 minutes, cover, and let sit 1 hour.
Can I use a slow cooker?
Yes! After browning the sausage and sautéing the veggies, transfer everything to a slow cooker and cook on low for 8 hours.
How spicy is this dish?
Mild to moderate. Adjust cayenne and sausage type to taste.
Is it gluten-free?
Yes, as long as your sausage and broth are certified gluten-free.
Can I use white rice instead of brown?
Absolutely. Use your favorite rice—both work beautifully.
What if I don’t have andouille sausage?
Use kielbasa or another smoked sausage as a substitute.
Final Thoughts
This Red Beans and Rice recipe is Southern comfort food at its best—rich, cozy, and deeply flavorful.
Whether you’re making it for a weeknight dinner, meal prepping for the week, or simply craving something soul-satisfying, this dish checks every box.
It’s a recipe you’ll turn to again and again, just like I do.
